amarene

Liquore di amarene o maraschino, ricetta casalinga.Oggi vi darò la ricetta casalinga del maraschino preparato con le amarene, una varietà di ciliegie dal sapore acidulo, ottime sciroppate, sotto spirito, per la preparazione di torte, crostate e anche come sciroppo denso da servire su sorbetti e gelati.

Liquore di amarene

alcol 90° 1/2 litro

amarene 500 gr

noccioli di amarene 10

zucchero 250 gr

foglie di amareno 10

chiodi di garofano 5

pezzetto

buccia di limone non trattato 1

Butter and flour a sheet of parchment paper, then place it on a tray (12 x 15 1/2 inches).&nbsp;With an electric hand mixer, cream 3 eggs with 1/2 cup...

Chocolate Cake Pyramids with Black Cherry Ice Cream

sugar

3/4C. milk

black cherries

1/4C. cream

1/4C. black cherry syrup

sour cream

cocoa powder

melted,

eggs

vanilla bean pod

Alchermes liqueur

Salt

Butter and flour a sheet of parchment paper, then place it on a tray (12 x 15 1/2 inches).&nbsp;With an electric hand mixer, cream 3 eggs with 1/2 cup of granulated sugar, the seeds scraped from the vanilla bean pod, and a pinch of salt, until you obtain a frothy mixture: this will take 10-15 minutes.

Sift the flour and cocoa powder together; gently incorporate them into the egg mixture, then mix in the room temperature melted butter; distribute everything onto the tray, level it, and bake in a 350°F oven on the convection setting for 8 minutes.&nbsp;

Dust a large sheet of parchment paper with powdered sugar; remove the cake from the oven, turn it over onto the parchment paper, and leave it under the tray so it cools gently and the humidity inside keeps it soft.

Chop the black cherries. In a bowl, mix the milk, cream, 3 tablespoons of granulated sugar, the sour cream, and half of the black cherry syrup; pour everything into an ice cream maker and let it work for 30-40 minutes, until it reaches an ice cream consistency, adding in the chopped cherries after 15 minutes.&nbsp;

In a bowl, mix the remaining black cherry syrup, 1 tablespoon of Alchermes liqueur, and 2 tablespoons of water.

Cut the cake into 3 rectangles the same size as the walls of a long equilateral triangular baking mold (11 inches long, 2 3/4-inch sides, 2 1/2-inch height); if you are using a rectangular loaf pan, cut it into 4 rectangles: 2 the size of the long walls and 2 the size of bottom. Brush the rectangles with the liqueur mixture and use them to line the walls (and the bottom if you're using a rectangular loaf pan); fill with the ice cream, close with the last rectangle of cake, and place in the freezer for at least 1 hour.&nbsp;

Beat the egg whites to stiff peaks; then, continuing to beat, add in the rest of the granulated sugar a little at a time. Turn the mold over onto a tray lined with parchment paper to remove the triangle; use a pastry bag to cover it with the beaten egg whites. In an oven set to the maximum temperature, bake the cake for 30-40 seconds, until the egg whites are golden and smell sweet.

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Liquore di amarene

Chocolate Cake Pyramids with Black ...

Top 2 amarene recipes from across the web

The most viewed amarene recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Liquore di amarene

Chocolate Cake Pyramids with Black ...

The most viewed amarene recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine